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STRAWBERRY AND AVOCADO SPINACH SALAD WITH CANDIED PECANS
Food & Drink
6 cups baby spinach
2 cups strawberries, stems removed and sliced
1 ripe large avocado, diced
1 teaspoon lemon juice
1/4 cup crumbled feta cheese
Stovetop Candied Pecans
2 tablespoons butter
1 cup pecan halves
2 tablespoons brown sugar
Creamy Poppyseed Dressing
3 tablespoons plain Greek yogurt
4 tablespoons mayonnaise (I used olive oil mayonnaise)
1 tablespoon + 1/2 teaspoon olive oil
1 and 1/2 tablespoons raspberry vinegar
2 teaspoons white sugar
1/2 teaspoon minced garlic
Pinch of salt and pepper
3-4 teaspoons poppy seeds
On the stovetop over medium heat, melt the butter. Stir in the pecan halves until completely incorporated. Stir in the brown sugar and continue to stir until the nuts are fragrant and the sugar is sticking.
Remove from the stovetop and spread evenly on a wax paper-lined baking sheet to dry.
For the dressing, combine all of the ingredients EXCEPT for the poppyseeds in a blender or food processor. Pulse until combined. Taste and adjust to preference. Thin the dressing if desired with a tiny bit of water.
Stir in the poppyseeds. Store the dressing in the fridge in an airtight container until ready to serve the salad.
Meanwhile, remove the stems of the strawberries and slice. Remove the peel and pit of the avocado. Chop the avocado and then mix with the lemon juice to avoid browning.
Toss the strawberries and avocado with the spinach.
When ready to serve the salad, toss with the dressing. Stir in the feta cheese and dried candied pecans.